Thanksgiving Dishes: Roast Turkey with Pan Gravy
November 13th 2009 -
Ingredients:
One 13-pound whole turkey
2 tablespoons salt
1 tablespoon poultry seasoning
1 tablespoon Maryland seafood seasoning
1/2 cup, or as needed, clarified butter or vegetable oil
2 onions, peeled and cut into quarters
12 to 15 parsley stems
2/3 cup diced onion
1/3 cup diced celery
1/3 cup diced carrot
1/4 cup all-purpose flour
5 cups chicken stock
Salt and pepper as needed
Directions:
Preheat the oven to 350°F. Place a rack in a roasting pan large enough for the turkey.
Rinse the turkey thoroughly inside and out and pat dry with paper toweling.
Make a rub by combining salt, poultry seasoning, and seafood seasoning in a small bowl. Rub the skin with butter or oil and season the turkey inside and out with the rub. Place the quartered onions and parsley stems inside the cavity and truss with twine. Place the turkey, breast side up, on the rack in the roasting pan.
Place the turkey in the hot oven for 2 hours, basting from time to time. Scatter the onions, celery, and carrots to the pan.
Roast until the thigh meat registers an internal temperature of 165°F, approximately 40 to 60 minutes. Remove from the roasting pan and allow to rest while you make the gravy.
Place the roasting pan on the stovetop and cook the vegetables until they are browned and the fat is clear. Pour off all but 2 tablespoons of the fat. Add the flour and cook over medium-low heat to form a blond roux (paste). When the roux smells fragrant, whisk in the stock until completely smooth.
Simmer the gravy for 20 to 30 minutes, or until it is thick and fragrant. Skim off the fat on the surface. Strain the gravy through a fine strainer and season as needed with salt and pepper. Transfer to a gravy boat, carve the turkey, and serve.
Adapted from The Culinary Institute of America’s The Professional Chef, 8th Edition cookbook.
